Roquefort Butter

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

The salty tang of Roquefort cheese goes especially well with grilled lamb and beef. You can make Stilton or Gorgonzola butter the same way.


  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 ounces Roquefort c


  1. Cream the butter in a bowl, mixer, or food processor. Using the back of a spoon, press the Roquefort through a sieve into the butter and whisk to mix.

  2. Place the butter at the bottom edge of a piece of parchment paper or plastic wrap and roll it into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off ½-inch slices as needed.</